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Mexican chopped salad in a white bowl.

Mexican Chopped Salad

Mexican Chopped Salad is fresh, vibrant, and makes a great lunch.

Yield: 6 1x
Prep: 15 minutesCook: 0 minutesTotal: 15 minutes


  • 6 cups of leafy green lettuce (romaine hearts work well), chopped
  • 1 cup black beans, rinsed and drained
  • 1/2 cup corn
  • 1 cup chopped tomatoes or halved cherry tomatoes
  • 1/2 cup chopped cucumbers
  • 1 avocado, diced
  • 1/4 cup diced red onion
  • 1 batch of Cilantro Lime Vinaigrette

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  1. Make the salad. Place all ingredients in a large salad bowl. Hold off on adding avocado until the very end.
  2. Toss the salad with the avocado and desired amount of dressing.


To make it creamy, add half an avocado to the dressing before processing.

© Author: Polly Conner
Cuisine: American Method: Mix